Tex-Mex Chicken Quiche

A cheesy, mildly-spiced quiche with a southwestern twist. Perfect for using up leftover chicken with a store-bought pie crust for a quick, easy meal.

Tex-Mex Chicken Quiche

Crust (or use a premade 9-inch one):
  • 1 + ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 4 tablespoons cold butter, cut into cubes
  • 4 tablespoons shortening
  • 3 - 5 tablespoons ice water

  • 5 large eggs
  • 1 cup half & half
  • 1 (10 ounce) can Ro-tel diced tomatoes & green chiles, drained well
  • 1 + ¼ cups shredded sharp cheddar cheese, divided
  • ½ cup sliced olives
  • ¼ cup diced red onion
  • salt and pepper
  • 1 cup chopped cooked chicken

Make the crust:
  1. In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening.
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